For the final ten years I’ve spent Fats Tuesday (the fruits of over a month of Mardi Gras celebrations) within the streets on New Orleans with breakfast in my pocket.  With all of its revelry, Fats Tuesday begins round 8 within the morning when pals would decend upon my Bywater neighborhood house for breakfast, cocktails, and last-minute costume changes.  With a day filled with libations and strolling miles decked out in sequins and headdresses, a stable breakfast was important.  Additionally, breakfast needs to be transportable as a result of there’s no time to waste when your complete metropolis is celebrating proper outdoors your door.  

This 12 months’s Mardi Gras breakfast combines Zatarain’s Jambalaya Rice with trinity-laced scrambled eggs and Zatarain’s Andouille Smoked Sausage.  Melty pepper jack cheese, pickled jalapeños, and sliced avocado are welcome extras.  Chances are you’ll not end up dancing by the streets this Mardi Gras season (identical, pal – I’ll be right here in Houston), however I guess you’ll discover that these simple and satisfying make-ahead breakfast burritos carry a touch of Mardi Gras flare to the sidelines of your child’s soccer recreation or your publish weekend stroll breakfast. It’s savory, hearty, and filled with the flavors of Louisiana.  You’ll love them.

Let the nice instances (and the flavors of Mardi Gras!) roll!

This recipe is in partnership with Zatarain’s Smoked Sausage which you should purchase nationally at Kroger and Walmart shops. 

Listed here are the elements to make these Mari Gras-inspired Breakfast Burritos:

•  Zatarain’s Andouille Sausage and Zatarain’s Jambalaya Rice Combine

• massive flour tortillas that measure about 10-inches throughout

•  diced inexperienced pepper, diced onion, and only a little bit of minced garlic to taste the scrambled eggs

•  pepper jack cheese or cheddar cheese to attach every thing collectively bodily and spiritually

•  massive eggs we’ll scramble to fluffy

•  salsa or scorching sauce

•  kosher salt and cracked black pepper to season the scrambled eggs

•  avocado is non-obligatory. I solely use avocado if I’m serving the burritos instantly and skip it if I’m freezing the burritos earlier than serving

•  pickled crimson onions as a result of truthfully these ought to at all times be within the fridge.

I at all times have a field of Zatarain’s Jambalaya Rice Combine in my pantry as a coping mechanism after I miss New Orleans.  It’s nice with Zatarain’s Smoked Sausage, to make sure, however I additionally love this rice with shredded rooster and frozen peas.

For our burritos we’re merely making the rice, plain with out meat.  We’ll stack the meat on high of the cooked rice within the burrito.  And also you may simply have additional rice for a fast little lunch which is what each prepare dinner deserves.

With the rice put aside, we’ll carry collectively the opposite Cajun-inspired elements.  Lower the andouille sausage lengthwise down the middle and sauté till browned in a scorching skillet.  Put aside the sausage and toss in onions, inexperienced peppers, and garlic to melt and meld over medium warmth.  Pour the whipped eggs into the skillet and push across the pan to make scrambled eggs.

Filling the burritos is a particular ability that requires only a smidge of restraint.  I don’t find out about you however I’ll stuff a tortilla so massive it resembles a swaddled child. We’re making cheap burritos.  Burritos that mightmaybecould slot in your purses.

Right here’s tips on how to assemble the breakfast burritos:

1.  To melt the tortillas so that they don’t tear after they’re folded, microwave a tortilla or two in between two damp paper towels for 15-20 seconds.
2. Spoon 1/3 cup of rice and 1/3 cup of scrambled eggs into the middle of the tortilla.
3. Layer one or two Zatarain’s Andouille Sausage halves on high of the rice and eggs.
4. Sprinkle with cheese and pickled crimson onions.  Avocado, too, should you’re serving these burritos recent.
5. Fold the underside half of the tortilla up and over, wrapping the burrito filling right into a bundle. Fold the perimeters in good and tight.  Sprinkle the highest flap of the tortilla with a number of sprinkles of grated cheese and roll the burrito over that high flap.  The cheese will assist glue the tortillas shut when grilled.
6. Warmth a griddle or clear skillet over medium warmth and spray with nonstick cooking spray or coat very flippantly in oil.  Grill as many burritos as will match on the griddle or within the pan, seam facet down.   Grill till browned.  Flip and brown on the highest facet.
7. Wrap burritos in parchment (if serving instantly), or foil (if freezing for a later date). Should you’re storing these within the freezer, place the foil-wrapped burritos in a freezer bag for storage.  Permit to thaw within the fridge in a single day earlier than putting in a 300 levels F oven (nonetheless wrapped in foil) for 20 minutes or so till warmed by.

I hope this turns into your favourite breakfast burrito recipe, right here within the thick of Mardi Gras season and all the good days after!

Print

Mardi Gras Breakfast Burritos with Zatarain’s Andouille Sausage

• 
  Writer: Pleasure the Baker
• 
  
  Prep Time: half-hour
• 
  
  Prepare dinner Time: 5 minutes on the griddle
• 
  
  Whole Time: 35 minutes
• 
  
  Yield: 8 burritos 1x
• 
  
  Class: breakfast, brunch, mardi gras

---

Description

The entire flavors of Mardi Gras wrapped up into an ideal breakfast burrito with Zatarain’s Jambalaya rice and Smoked Andouille Sausage.

---

Substances

Scale
1x2x3x

---

Directions

1. In a small saucepan, simmer rice combine in accordance with the bundle directions (with out including the sausage simply but). All of the rice to prepare dinner to tender. Put aside to chill.
2. In a nonstick pan, warmth one tablespoon of olive oil over medium excessive warmth. Lower every hyperlink of andouille sausage in half lengthwise. Sear every half, lower facet down, till effectively browned, working in batches if needed. Flip and brown the opposite facet of the sausage, about 7 minutes. Set the browned sausage apart and drain the rendered fats from the pan (storing for future use, if desired).
3. In the identical pan, add the final tablespoon of olive oil and scale back the warmth to medium. Add the bell pepper and onion. Salt and pepper to style. Sauté till softened, about 5 minutes. Add the minced garlic and stir across the pan for 1 minute.
4. Add crushed eggs to the sautéed veggies and stir consistently till cooked by, about 6 to eight minutes. (I wish to prepare dinner the eggs to a mushy scramble, however scramble to your style.)
5. Lower every sausage half in half horizontally after which once more in half vertically, creating sausage spears.
6. Assemble the burritos, two at a time. To maintain the tortillas from tearing as you fold, soften them first, both within the microwave between two damp paper towels for 15 seconds, or immediately over a range flame.
7. Layer every softened tortilla with about 1/3 cup rice and 1/3 cup scrambled eggs. Prime with two andouille sausage spears and every other spicy or pickled extras you want, then sprinkle about 2 tablespoons of cheese on high. Add the non-obligatory garnishes like pickled jalapeños. Fold the underside half of every tortilla up and over the filling combination, securely tuck the perimeters in and fold the burrito over, letting the burrito relaxation seam facet down. Repeat with the remaining tortillas.
8. Grill the burritos, two at a time. Warmth a griddle pan or nonstick pan over medium warmth. Spray with nonstick cooking spray. Warmth every burrito seam facet down till the cheese is melted and the tortillas is golden brown. Flip and grill the highest of the burrito to the identical golden brown.
9. Wrap every burrito in foil or parchment paper. Slice down the middle horizontally and luxuriate in!

---